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Tuesday, April 26, 2011

Banana Whoopie Pies with Cream Cheese Frosting

I had to make a dessert for a church pot luck dinner, and as usual I had a few verging-on-overripe bananas on the counter. What to make with those bananas? I was banana cupcaked out, and banana bread wasn't desserty enough, so I searched the Web for some ideas. The recipes that caught my eye: Banana Whoopie Pies.

Mmmm ... they sounded so good. But Banana Whoopie Pies for a church function? Wouldn't that sound a little risque?

I had never made whoopie pies before, or even tasted them, but they sounded so good that I decided to risk it.

Ohhh ... they turned out sooo good. Two cakey cookies that tasted like banana bread, sandwiched together with a generous dollop of fluffy, sweet, tangy cream cheese frosting. At the church dinner, I heard no complaints. Just a few "mmm's" and "oohs." I'll be making whoopie pies again for sure.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In a third bowl, combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.

Drop by tablespoonfuls two inches apart onto parchment paper-lined baking sheets. (At this size, you will make about 50 cookies.) Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.

For filling, in a large bowl, beat the cream cheese, and butter until fluffy. Beat in confectioners’ sugar, vanilla and salt until smooth. Use a pastry bag with a large star top to pipe a generous dollop of filling on the bottoms of half of the cookies. Top with remaining cookies and press together gently. Refrigerate for at least an hour before serving; store in the refrigerator.

I agree with Angela! These are making my mouth water! I think it could work really well to have a fruit flavor in the filling. Strawberry perhaps... Strawberry Banana Whoopie Pies... that sounds delicious!